It's easy and delicious...
3 cubes unsalted butter (softened)
3 1/2 cups powdered sugar
1 tsp. vanilla
zest of one lemon
3/4 tsp. salt
2 1/3 cups all purpose flour
12 oz. package fresh cranberries
3/4 cup fresh Meyer lemon juice
1 cup granulated sugar
1. Prepare bundt pan by spraying with Baker's Joy, or butter pan with a pastry brush and dust with flour to prevent sticking. Preheat oven to 325° F.
2. Zest and juice at least 2 Meyer lemons (enough to equal 3/4 cup juice). Set zest aside. In small bowl, add granulated sugar to the lemon juice and set aside. Wash one 12 oz. package of cranberries (I use Ocean Spray) and drain in colander. Set aside.
3. In electric stand mixer, cream together butter and powdered sugar using whisk attachment until light and fluffy. Add eggs one at a time, fully incorporating, and continue beating until light yellow in color (4-6 minutes).
4. Beat in lemon zest, salt, and vanilla.
5. Change to paddle attachment on mixer, and slowly add flour with mixer on low speed, scraping sides of bowl occasionally to insure complete incorporation. Do not over mix.
6. Add half of the cranberries and stir on low for 15-30 seconds. Reserve remaining cranberries for garnish. Recipe below.
7. Spoon batter into bundt pan, smoothing the top with a spatula.
8. In center of oven, bake for 1 hour and start checking for doneness. I sometimes bake for up to an hour and ten minutes. Cake is done when wooden skewer comes out with only a crumb or two stuck to it.
9. Place cake pan on rack to cool. Stirring lemon juice and sugar mixture every little bit, pour over the cake while still in pan. You will hear a sizzle as the cool juice melts into the hot cake. It is fine if a bit of sugar crusts on top of the cake. Allow to stand about twenty minutes.
10. Invert cake onto cake plate. When completely cooled, dust top of cake with powdered sugar and decorate with sugared cranberries. Enjoy.
Easy Sugared Cranberries
2 cups granulated sugar
1 cup water
1/2 to 1 whole 12 oz. bag of fresh cranberries.
1. Place water in sauce pan and bring to a boil over high heat. Reduce heat to medium and add 1 cup of the sugar, stirring constantly until sugar dissolves. Remove from heat.
2. Gently stir cranberries into hot syrup. Allow to cool, and cover and refrigerate over night or up to 24 hours.
3. Drain cranberries in colander (reserve syrup for another use if desired). Place cranberries in bowl with the remaining cup of granulated sugar and toss gently to coat. Garnish cake with sugared cranberries.